Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes (you may want to add the red pepper flakes later or on an individual basis since they make the soup really hot). Cook for 1 minute.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Boil broccoli in water. Saute onions in butter until onions are clear. Add flour and cook for 4-5 minutes to take flour taste out. Scrape into cooked vegetables. Stir in milk. Add grated cheese. Heat until just hot, do not boil.

In a large saucepan, combine water, chicken broth, chicken, cream of chicken soup, onion, garlic, basil and oregano. Cover and bring to a boil. Reduce heat to low. Add vegetables and tortellini. Cover and simmer 20 minutes. Top with cheese.

Cook the onions slowly in the butter and oil, in covered saucepan for 15 minutes. Uncover, raise the heat and stir in the salt and sugar. Cook for 30-40 minutes sturring frequently until the onions have turned an even, deep golden brown. Sprinkle in the flour and stir for 3 minutes. Turn off heat and blend in boiling broth. Add the wine and season to taste. Simmer partially covered for 30-40 minutes or more.

In a large pan, sauté diced up chicken, onion and garlic in oil until chicken is no longer pink. (Or boil chicken in water with onion and then dice up). Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and whipping cream. Serve immediately.

Boil chicken in water with onion and bay leaf for 1 hour. Remove chicken from bones and dice. Save broth for soup base. Add more water. Cook vegetables and noodles in soup. Add chicken. Taste for flavor – add chicken bouillon little at a time for more flavor. Optional – stir in sour cream just before serving.

Boil chicken until tender. Fry bacon and pour off all but 2 Tbs. of the oil. Add onions and fry until clear. Add soups and milk. Drain green beans and tomatoes. Add to soup, and add spices and chicken. Heat through, but do not boil.

Slice zucchini and boil in chicken broth. Sauté onions in butter and pour into chicken broth. Blend zucchini and onion mixture in blender on high until completely smooth. Add balance of ingredients and heat through. Do not boil or half & half will curdle. Serve and garnish with cheese.

Simmer ham hock with onion covered in water for 3-4 hours. Take out ham hock and pick off the bones. Add vegetables and rice to broth and boil until tender. Add green onions & parsley toward the end. Right before serving add whipping cream and warm through. Do not boil after cream is added. Season as needed.